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Prep Time
20 mins
Total Time
30 mins


1 cup
Calrose or other short-grain white rice
250 mL
2 tbsp
seasoned rice vinegar
30 mL
1 tbsp
15 mL
¼ tsp
1 mL
⅓ cup
sesame seeds, toasted
75 mL
1 can
smoked oysters, drained
85 g
⅓ cup
75 mL
2 tbsp
chopped fresh chives
30 mL
½ tsp
finely grated lemon zest
2 mL
2 tbsp
lemon juice
30 mL
sheet toasted nori (seaweed), cut into thin strips


Step 1

Cook rice according to package directions. Spread in 13 x 9-in. (3 L) baking dish to cool. Meanwhile, in microwaveable bowl, stir rice vinegar with sugar and salt. Heat 30 sec. to 1 min. or until steaming. Stir until sugar and salt are dissolved. Toss rice with mixture; cool completely.

Step 2

Place sesame seeds in shallow dish. Using wet hands, divide rice into 12 portions and roll into balls. Flatten each rice ball. Place an oyster in the centre. Seal oyster in rice and re-shape into ball. Roll in sesame seeds to coat. Repeat for 12 balls. Set aside.

Step 3

Mix mayonnaise, chives, lemon zest and lemon juice.

Step 4

Serve rice balls topped with mayonnaise mixture and nori strips.


Serve with wasabi and pickled ginger.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (3 rice balls):
22 g
Saturated Fat:
4 g
28 g
3 g
20 mg
8 g
180 mg
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